Tex-Mex Enchiladas

Need a Mexican Food Fix - here it is! These are as good as some you get at the restaurant. I added the veggies because I wanted to get them into my husband but you can leave them out totally. This made 8 generous enchiladas.

8 corn tortillas - I used Mission Extra Thin (1 pt for 2 tortillas!)
can of Wolf Brand Turkey Chili no beans
can of enchilada sauce (I used red Tex-Mex style)
1/2 onion, diced
1/2 red pepper, diced
2 cups fresh spinach, chopped (you could use frozen thawed and moisture removed)
1/2 cup carrot, shredded
olive oil, 2 teaspoon
1/2 cup each Cheese, fat free cheddar, extra sharp cheddar, low-fat mozzarella

Spray the pan with nonstick spray. Add olive oil and cook all the veggies except spinach until tender. Add spinach and cook until wilted. Add 1/2 turkey chili and take off the fire.

Spray rectangle casserole type dish. Mix all the shredded cheeses together (save a bit to sprinkle across the finished enchiladas). Take one tortilla and put 1/8 of the cheese in then top with 1/8 of the chili mixture. Roll up and put seam down in the pan. Make the remaining tortillas.

Mix the rest of the chili with the can of the enchilada sauce then pour over the enchiladas and make sure to cover everything. Cover with foil and cook for 30 minutes at 350 degrees.

Serve with fat free sour cream and Mexican brown rice (cook 1 cup rice with 1 can of Rotel style tomatoes and 1 can water).